Occasionally, I will cook something which has to be served hot at the table straight from the stove-top but these are usually when my friends are with me in the kitchen, so not only do I have help but it’s also catch-up time without the men folk or kids.
If you are not very familiar with Indian food, a Raita is a North Indian dish yogurt based side dish, something like a Tzatziki , but not as thick in consistency as a dip. It is usually mildly spiced and can be made with chopped raw or cooked vegetables, diced fruit or even gram flour (besan) fritters called “Boondhi” or “Sev”. In my part of the South, we make something similar called “ Thayir Pachadi ” which sometimes uses grated coconut as well.
Today’s dish, the Green Grape Raita, is one of those dishes which can be put together and served without much preparation, looks good and has nice sweetness from the green grapes in it. The use of green grapes makes it a little unusual from the usual garden variety of Raita, different enough to serve at a special dinner or a party. Do use a sweet and seedless variety of green grapes for the best results.
You can even run the grapes in a blender to break them down and then fold that into thick Greek style yogurt, along with some crushed mint, to serve as a dip. Whether you would like the tempering with oil and spices for your dip, is entirely up to you.
Green Grapes Raita (Green Grapes in Spiced Yogurt)